Grey wolf optimization for sensory-driven fortification of biscuits with moringa leaf and jackfruit seed powders: balancing processing and consumer acceptance (opens in new tab)

IntroductionThis study aimed to optimize the process parameters for developing nutritionally enriched biscuits incorporating Moringa oleifera leaf powder (MOLP) and Artocarpus heterophyllus (jackfruit) seed powder using Response Surface Methodology (RSM).MethodsA Box-Behnken design was employed to evaluate the effects of MOLP percentage (10–30%), baking temperature (170–200°C), and baking time (10–14 min) on six critical responses: spread ratio, colour index, hardness, water activity, baking ...